Mochi

Ingredients

• 80 g dried adzuki beans
• 60 g sugar
• 1 pinch salt
• 100 g glutinous rice flour
• 20 g sugar
• 20 tsp matcha tea powder
• 1 tsp dried mint
• 110 ml water
• 1 pinch salt
• cornstarch (for working)

Instructions

1. 1.

   Soak the beans overnight in plenty of cold water. The next day cook them in fresh water for 1–1.5 hours until completely soft. Drain, add sugar and salt, then simmer on low heat for about 5 minutes while stirring. Blend into a smooth paste and let cool.

2. 2.

   Mix flour, sugar, matcha, and mint in a bowl. Gradually whisk in the cold water using a dough paddle, adding spoonfuls at a time. Work slowly until a smooth white paste forms that flows thickly from the paddle. Transfer the dough to a metal bowl and steam it in an airtight pot over boiling water for about 15 minutes.

3. 3.

   While the dough steams, shape six equal-sized balls from the bean paste and flatten them slightly.

4. 4.

   Stir the cooked dough well, then place it on a surface dusted with cornstarch. Sprinkle more cornstarch, roll into a log, and cut into six equal pieces. Roll each hot piece in cornstarch again, gently shaping it into a thumb-sized flat disc.

5. 5.

   Tap off excess flour and place a bean ball on the center of each disc. Fold the dough around the filling, pressing firmly to seal. Place the mochi seam-side down on a plate and let cool.